Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

What We Mean By: Cookie Sheet

Fine Cooking Issue 75
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

When we call for a cookie sheet in our recipes, we mean the kind of baking sheet that doesn’t have a rim all the way around it, shown at far right in the photo. A cookie sheet has at least one and as many as three rimless sides, which aid hot-air flow to the cookies, as well as make it easier to remove the cookies from the sheet once they’re baked.

In many instances, using a rimmed baking sheet (also known as a half sheet pan or a jellyroll pan, shown at near right) instead of a cookie sheet won’t make any difference, but sometimes it does. Sugar cookies, for instance, don’t brown as evenly on a rimmed sheet. So for the very best results from our baking recipes, use a cookie sheet when one is called for.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.